Rouge Tomate's Red Tornado Recipe

Even if you're not so big on beets, chances are you'll be pleasantly surprised by this delicious mix of pomegranate, citrus, and beet juice.

At Rouge Tomate in New York City, everything is juiced fresh—including pomegranate seeds. We'll forgive you for using bottled pomegranate juice instead.

Note: If your beet is very ripe and sweet, you may want to use less agave syrup. Your soda siphon can be filled with extra pomegranate reduction to use for several cocktails. At Rouge Tomate, they usually fill their soda siphon with 2 cups of pomegranate reduction (made from one quart of pomegranate juice), which will yield about 15 ounces of foam.

Ingredients

2 ounces pomegranate juice, bottled or juiced from about 1 cup of pomegranate seeds (washed, from about 2 medium pomegranates)

2 ounces beet juice, from about 1 medium beet (washed and peeled)

3 ounces clementine juice, from about 2 peeled clementines

1/2 ounce fresh lime juice, from 1 lime

1/4 ounce light agave syrup (see note)

Directions

1.

For the optional pomegranate foam: If you'd like to top your drink with pomegranate foam, bring pomegranate juice to boil over moderately high heat. Boil until reduced by half. Put reduction in a soda siphon and charge with carbon dioxide.

Special Equipment

This Recipe Appears In

I'm a Boston-bred, Brooklyn-based writer, wont to wander. No matter where I go, it always comes back to food and drink. It's been that way since the day I was born (some got pilgrim hats; I was a turkey baby). You can find me cleaning plates around NYC and here.

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